Grilled nectarines add an unexpected sweetness to this summer dish. The smoky, buttery scallops and caramelized fruit give farmers’ market corn and tomatoes a new way to shine. And it gets a kick from piment d’Espelette, a French hot red chile ground into a powder, and available at specialty foods stores; but chili powder is a fine alternative.

　　

Ingredients

Makes 6 servings

　　

FOR DRESSING

3 tablespoons fresh lime juice

　　1 1/2 teaspoons finely grated lime peel

　　1/8 teaspoon (generous) piment d’Espelette or chili powder

　　3 tablespoons extra-virgin olive oil

　　Fleur de sel

　　

FOR BASIL PURÉE

3/4 cup (loosely packed) fresh basil leaves

　　1/4 cup extra-virgin olive oil

　　Fleur de sel

　　

FOR SALAD

24 large sea scallops, side muscles removed, patted dry

　　3 firm but ripe nectarines (white or yellow), each cut into 6 wedges

　　Olive oil, for brushing

　　1 1/2 cups fresh corn kernels, cut from 2 large ears of corn

　　24 grape or cherry tomatoes, halved

　　1/3 cup thinly sliced fresh basil leaves

　　Fleur de sel

　　Special equipment: Gas or charcoal grill

　　

MAKE DRESSING

Step 1

Whisk the lime juice, lime peel, and piment d’Espelette in a small bowl. Gradually whisk in the oil. Season with fleur de sel and pepper.

　　

MAKE BASIL PURÉE

Step 2

Blanch the basil in a small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Purée the basil and oil in a blender until smooth. Transfer to a small bowl. Season to taste with fleur de sel.

　　

MAKE SALAD

Step 3

Prepare a grill to medium-high heat. Brush the scallops and nectarines with oil; sprinkle with salt and pepper. Grill the scallops until slightly charred and cooked through, about 2 minutes per side. Grill the nectarines until slightly charred, about 1 1/2 minutes per side. Transfer the scallops and nectarines to a plate.

　　

Step 4

Arrange 4 scallops on each of 6 plates. Toss the corn and 2 tablespoons dressing in a medium bowl. Toss the tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper.

　　

Step 5

Spoon corn around scallops. Scatter tomatoes over corn. Arrange nectarine wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some basil purée over. Sprinkle the sliced basil and fleur de sel over the corn and tomatoes and serve.

　　

DO AHEAD

Step 6

The DRESSING and BASIL PURÉE can be made 1 day ahead. Cover and chill separately. Bring both to room temperature before using.

　　The Epicurious Cookbook